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This will be the best banana bread you have ever made. It is moist, tender and gluten free. You can also make it dairy free.
Why You’ll Love This Recipe
Like I always say when I post a gluten free recipe, don’t discount this recipe because you aren’t gluten free. Â I am sure you know at least one or two people that are gluten free and wouldn’t it be fun to take them a treat they could eat!
I have shared with The Best Banana Bread recipe before – it’s an old family favorite and many, many of you who have tried it agree with me that it is truly THE BEST banana bread. So moist!
So over the Christmas break I decided to try gluten free banana bread and replace the regular flour in our favorite banana bread recipe with my gluten free flour mix and it worked beautifully. Â In fact you will be hard pressed to tell this bread is gluten free!
The bread is light, moist and doesn’t have the grittiness that a lot of gluten free baked items do.
Ingredients Needed
- Sugar
- Oil
- Eggs
- Bananas, ripe
- Sour Cream
- Pure Vanilla Extract
- Gluten Free Flour Mix, homemade mix or your favorite store bought brand
- Baking Soda
- Salt
- Xanthan Gum
How to Make Gluten Free Banana Bread
- Grease and flour bottom only of a loaf pan.
- Beat together sugar and oil.
- Add eggs, bananas, sour cream and vanilla; blend well
- Lightly spoon flour into measuring cup; level off
- Add flour, baking soda and salt and stir juntil dry ingredients are just moistened.
- Pour into prepared pan
- Bake at 350 degrees F until toothpick inserted in center comes clean, about for 50-60 minutes
- Remove from oven and allow bread to cook for 5 minutes.
- Remove bread from pan and place on wire rack to cook completely.
Tips from leigh Anne
- I use my own gluten free flour mix recipe for this bread. It contains coconut flour, gluten free oat flour, rice flour, tapioca flour, xanthan gum and cornstarch. If you are unable to eat any of these ingredients, you can use Bob’s Red Mill gluten free flour mix or your preferred brand.
- For best results, wrap bread tightly and store in the refrigerator.
- If you would like to make this recipe dairy free, substitute the sour cream with apple sauce.
For other gluten free recipes check out these:
Be sure and follow me over on YouTube for weekly cooking demos.
Gluten Free Banana Bread Recipe
Ingredients
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 cup mashed ripe bananas
- 1/2 cup sour cream or applesauce
- 1 tsp. vanilla
- 1 1/2 cup gluten free flour mix
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp xanthan gum
Instructions
- Heat oven to 350 degrees
- Grease and flour bottom only of a loaf pan (or use 3 small loaf pans)
- In large bowl, beat together sugar and oil
- Add eggs, bananas, sour cream and vanilla; blend well
- Lightly spoon flour into measuring cup; level off
- Add flour, baking soda and salt; stir just until dry ingredients are moistened
- Pour into prepared pan
- Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean
- Cool 5 minutes; remove from pan
- Cool completely
- Wrap tightly and store in refrigerator
Tips & Notes:
Nutrition Facts:
Tara says
We gobbled this down! I’m off sugar, so I substituted out the sugar for a stevia granulated sugar and it was delicious! The bread held together as thought it had gluten. The kids are begging for more!
Margie says
This is so delicious!
Lisa says
Hi – I wrote last year to let you know how much I loved this recipe. Well, as of this morning I love it even more. I had some leftover batter after making muffins this morning, so decided to try the batter in cookie form and the results were perfect. I made the recipe as written using coconut oil and palm sugar and the applesauce option and used my smaller cookie scoop (holds about 2 tsp dough) to scoop cookies onto a Silpat about 2″ apart. I was able to fit 14 on a single sheet. Baked for 6 minutes and then flattened the domes a bit with two clean fingers and turned the sheet. Baked for 5 min more and the cookies were perfect, slightly brown on the bottom and tender in the middle. Thanks for making available such a versatile recipe. This new option will be a family staple for the lunch box!
Robin says
This bread is fantastic!! It will be on our Thanksgiving table today!
Debi says
I made this yesterday and it was amazing, I wanted to share the changes I made so others can know – I did not have xanathan gum, so I omitted it, it was in my flour though, I used lowfat vanilla yogurt in place of the applesauce or sour cream, it was delish
Leigh Anne says
Debi, Sounds like your changes worked great – thanks so much for sharing and I’m so glad you loved it too.